ALBACORE TUNA MUFFINS
These tuna muffins make for a wonderful light lunch and very festive looking too. The muffins are moist with the veggies inside and chewy at the same time because of the tuna. They are wonderful! Plus, they are low carb and healthy too. The cucumber salad went perfect with them. I actually dipped my muffin into some of the sweet...
Provided by Kimberly Biegacki
Categories Seafood Appetizers
Time 40m
Number Of Ingredients 14
Steps:
- 1. Cut up all your veggies. Drain your tuna and place in a bowl and flake the tuna with a fork.
- 2. Then, add your veggies and seasonings and mix it all together. Now, crack your egg and whisk it well and then add to your mixture.
- 3. Scoop into a greased muffin pan. Bake for 25 to 30 minutes at 350 degrees. [You could make these into mini muffins and serve as appetizers too.] I am not sure on the time they would have to cook though. Next time, I will try it and add the info here.
- 4. Remove muffins from tin and add a little more cheese and some herb for garnish.
- 5. I served my muffins with a cucumber salad.
- 6. Herbes de Provence: It is a spice mixture that you can buy at most grocery stores. It has rosemary, fennel, savory, thyme, basil, tarragon, dill weed, oregano, lavender, chevril, and marjarom.
TUNA MELTS ON ENGLISH MUFFINS
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Melt butter in a small frying pan over low heat. Add onion and garlic and saute over low heat until soft and translucent, 5 to 7 minutes. Stir in seafood seasoning, cilantro, onion powder, salt, and pepper. Remove from heat.
- Combine tuna and mayonnaise in a bowl. Add the sauteed mixture from the frying pan and blend well with a fork.
- Place all 6 halved English muffins on a cookie sheet. Spoon on tuna mixture, dividing it evenly between each muffin. Top each with a slice of tomato; add a slice of American cheese.
- Bake in the preheated oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 16.4 g, Cholesterol 56.4 mg, Fat 28.2 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 10.4 g, Sodium 791.9 mg, Sugar 1.7 g
ENGLISH MUFFIN TUNA MELTS
These classic tuna melts feature tuna salad on a toasted english muffin with melty provolone cheese on top for an easy dinner with things you probably already have in your pantry.
Provided by Elizabeth Lindemann
Categories Sandwich
Time 20m
Number Of Ingredients 8
Steps:
- Line your baking sheet with parchment paper or foil, for easy clean-up (optional). Place the halved English muffins cut-side-up on top. Preheat oven to 425 degrees F. Put the English muffins in the oven while it preheats, to toast them up a bit.
- Meanwhile, mix the tuna salad. In a medium bowl, mix canned tuna (flake apart with a fork first), diced celery, green onion, sweet relish (1 tablespoon), mayonnaise (½ cup), and salt and pepper to taste.
- Take the English muffins out of the oven. Spoon the tuna salad on top of each English muffin half evenly, pressing down on the top with the back of your spoon to pack it on a bit. Place a slice of cheese on top of each. Put back in the oven at 425 degrees F for about 10 minutes, until cheese is melted on top and starting to brown in places.
- Garnish with the remaining dark green sliced onions and serve.
Nutrition Facts : ServingSize 2 tuna melts, Calories 539 kcal, Carbohydrate 29 g, Protein 31 g, Fat 33 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1025 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 22 g
TUNA MELT ON ENGLISH MUFFINS FOR 2
Make and share this Tuna Melt on English Muffins for 2 recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 19m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Combine first 7 ingredients in a medium bowl.
- Divide evenly among muffin halves, sprinkle with cheese.
- Place on a baking sheet, broil 4 minutes or until golden.
GRILLED OR PAN-COOKED ALBACORE WITH SOY/MIRIN MARINADE
If you're concerned about which fish are environmentally safe to eat, you can't do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won't break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you're trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.
Provided by Martha Rose Shulman
Time 2h45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
- Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
- Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram, TransFat 0 grams
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